Ingredients

4 soft white French rolls (New Orleans style) split in half and warmed in the oven

Mayo

Creole mustard

Ketchup

About 2 cups shredded iceberg lettuce

Dill pickle slices

Directions

In a medium saucepan, add enough oil so that it is 1/2-inch deep. Heat to 375 F.

Have ready three shallow bowls. In bowl #1, put about 1/2 cup flour. In bowl #2, crack the egg and whisk it until frothy. In bowl #3, stir together about 1/2 cup cornflour with about 1/4 cup flour. Rinse and dry the shrimp. Dredge them first in the flour, then in egg, then in the cornflour mixture.

Add the shrimp, in batches to avoid overcrowding, and fry just until golden brown. Set aside to drain on a paper-towel lined plate.

Spread each side of the bread with mayo, then creole mustard. Layer the fried shrimp, a squirt of ketchup, the lettuce, and then the pickle slices on the sandwich.

Probably because the baking instructions are usually on the pastry package. Mine has one for empty and one for filled. I can't wait to try this recipe. Cheese and mushrooms are a favorite combo. I wonder if the crisped sage leaves would keep if I made them a few days ahead and placed in a sealed container?

Thanks for a glimpse into a large family. I has 2 sisters and brother, but they were grown and moved out when I came along. My parents rule was stocking before breakfast, and tree after breakfast when often my oldest sister and her family would come to open presents under the tree. And my grandparents stayed with us over holidays.

I followed the recipe with the exception of adding chopped garlic to the ricotta ecause I just love garlic. I also switched from 375 regular bake to a 300 degree convection bake for the last 10 min to help some of the liquid evaporate. My crust was perfect all the way through! Also: pro tip: use full fat Greek yogurt! It's the closest to sour cream in f